Crispy Buttermilk Chicken Fried Steak Recipe

Get ready to revel in the ultimate southern comfort classic—Crispy Buttermilk Chicken Fried Steak. This dish features tenderized beef bathed in tangy buttermilk, encased in a perfectly seasoned, golden crust, and lavished with creamy country-style gravy. It’s the kind of meal that brings everyone running to the table, forks in hand, ready for a taste of pure home-cooked goodness. Whether it’s Sunday dinner, a midweek pick-me-up, or just a celebration of feel-good food, Crispy Buttermilk Chicken Fried Steak delivers satisfaction bite after bite.

Ingredients You’ll Need

When it comes to crowd-pleasing magic, it’s all about starting with the right ingredients. Each element in this recipe has a starring role, ensuring your Crispy Buttermilk Chicken Fried Steak emerges irresistibly juicy and packed with flavor, inside and out.

• Beef cube steaks: Pre-tenderized and just the right thickness for quick cooking and that signature succulent texture.
• Buttermilk: Tangy and rich, it tenderizes the meat while adding unmistakable southern twang.
• Eggs: They work in tandem with buttermilk to help that crisp coating cling tightly to every inch of steak.
• All-purpose flour: The base for your flavorful crust, creating that satisfying crunch you crave.
• Paprika: Gives the crust a warm color and hint of smoky depth.
• Cayenne pepper (optional): Adds a little kick that you can dial up or down depending on your spice preference.
• Garlic powder: Lends savory aroma that infuses the breading with comfort-food vibes.
• Onion powder: Rounds out the seasoning blend with an earthy sweetness.
• Salt: Brings all the flavors together—don’t be shy!
• Black pepper: Freshly cracked is your friend for the best bite.
• Vegetable oil: Perfect for high-heat frying, ensuring a crispy finish every time.
• Milk (for gravy): Whole milk makes the gravy rich, luscious, and comforting.
• Flour (for gravy): This thickens your gravy and picks up all those savory pan drippings.

How to Make Crispy Buttermilk Chicken Fried Steak

Step 1: Tenderize and Season the Steaks

Start by arranging your cube steaks between two layers of plastic wrap. Gently pound each piece to a 0.5 cm thickness. This evens them out and tenderizes further—perfect for soaking up all that glorious buttermilk goodness. Don’t forget to season both sides generously with salt and freshly ground black pepper to ensure every bite is brimming with flavor.

Step 2: Prepare the Dredging Stations

In one shallow bowl, whisk together the buttermilk and eggs until smooth and creamy—this will be the moisture that makes your coating stick. In another dish, combine the flour, paprika, cayenne (if you’re feeling adventurous), garlic powder, onion powder, and just the right pinch of salt and pepper. Now you’re ready for assembly-line action.

Step 3: Dredge and Double-Dip

Give each steak a thorough dredge in the seasoned flour, making sure every nook is coated. Dunk into the buttermilk-egg mixture for that signature tang, then back into the flour mixture—pressing down so the crust adheres and forms that irresistible crunch on the finished Crispy Buttermilk Chicken Fried Steak.

Step 4: Fry to Golden Perfection

Pour about 1.25 cm of vegetable oil into a heavy skillet and heat until shimmering. Fry steaks in batches so they have plenty of room. Let each one sizzle for 3 to 4 minutes per side—just enough to develop a deeply golden crust. Transfer to a paper-towel-lined plate to lose any excess oil, ensuring they stay crisp.

Step 5: Make the Country-Style Gravy

Once your steaks are cooked, pour off most of the oil, leaving behind around 2 tablespoons and all those flavorful browned bits. Stir in the flour and let it cook for a minute until just lightly golden. Gradually whisk in the milk, scraping up any bits stuck to the pan, and cook until the gravy thickens—about 5 to 7 minutes. Season with salt and black pepper to taste.

Step 6: Serve and Enjoy

To serve, lay those crispy steaks on warm plates and give each one a fearless ladle of fresh, hot gravy. Don’t wait too long—Crispy Buttermilk Chicken Fried Steak is at its most glorious when piping hot and ultra-crunchy.

How to Serve Crispy Buttermilk Chicken Fried Steak

Garnishes

Fresh chopped parsley or chives add a pop of green and a gentle bite to offset the rich gravy. For extra flair, a sprinkle of flaky sea salt right as they come out of the fryer makes each bite sparkle.

Side Dishes

Creamy mashed potatoes are traditional, serving as the perfect base to soak up extra gravy, but crisp coleslaw or slow-cooked green beans offer welcome freshness. Don’t forget classic buttermilk biscuits or sweet corn for a full southern spread alongside your Crispy Buttermilk Chicken Fried Steak.

Creative Ways to Present

Try stacking steak atop a fluffy biscuit and drizzle with gravy for a brunch twist. For a family-style feast, slice the steaks and fan over a platter with gravy in a jug on the side. Little ones love smaller steak “fingers” perfect for dipping.

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Buttermilk Chicken Fried Steak keeps its magic when stored right. Place cooled steaks and gravy in separate airtight containers and refrigerate for up to 3 days. Keeping everything separate ensures the crust stays crisp and the gravy doesn’t turn the coating soggy.

Freezing

You can freeze the cooked steaks (without gravy) on a baking sheet until solid, then transfer to freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating for best results. The gravy can also be frozen in a sealed container—just stir well once reheated.

Reheating

For that fresh-fried texture, reheat steaks in a 180°C oven on a wire rack set over a baking tray for about 10-12 minutes. Warm the gravy gently on the stovetop over low heat, whisking to restore smoothness, then pour over just before serving.

FAQs

What cut of steak works best for Crispy Buttermilk Chicken Fried Steak?

Cube steak is a classic choice because it’s already tenderized and cooks quickly. If you can’t find it, ask your butcher for thinly sliced round steak and pound it yourself to the right thickness for a similar effect.

Can I make this recipe gluten-free?

Absolutely! Substitute your favorite gluten-free all-purpose flour blend for both the breading and the gravy—just check the label for appropriate thickening power. The rest of the process remains the same.

What oil should I use for frying?

Stick with a neutral, high smoke point oil like vegetable, canola, or peanut oil. These oils give the Crispy Buttermilk Chicken Fried Steak its signature crunchy crust without overpowering the flavors from the coating and gravy.

How do I prevent the breading from falling off?

Be sure to press the flour mixture firmly into the steak after the buttermilk dip, allowing the coating to fully adhere. Letting the breaded steaks rest for 5-10 minutes before frying can also help the crust “set.”

Can I make the gravy ahead of time?

Yes, the gravy can be made a day or two ahead and gently reheated. If it thickens too much in the fridge, whisk in a splash of milk while heating until it reaches your desired consistency.

Final Thoughts

I hope you’ll treat yourself (and your loved ones) to a homemade Crispy Buttermilk Chicken Fried Steak soon. It’s a recipe that never fails to impress or satisfy, whether you’re serving it as the star of Sunday supper or for a hearty weeknight meal. Dive in and enjoy every irresistible bite!

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